Banana and Ginger Cake

Everyone needs a good Banana Ginger Cake recipe in their arsenal. And even better, when it’s healthy! This delicious specimen is super sweet and moist, but with less than half the sugar of a regular cake, and made with wholegrain flour too. Plus – get my Top 5 Tips for How to Bake Animal Free!

Course Dessert

Cuisine European

Keyword cake, dairy free, egg free, gluten free, healthy, low sugar, plant based, refined sugar free, vegan

Prep Time 15

Cook Time 40

Servings

Calories 287kcal

Author Buffy Ellen Gill

Equipment

19cm (8 inch) cake tin
Blender
Stand mixer / food processor (optional)

Ingredients

Dry

2 c wholemeal flour
1/2 c coconut sugar
3 tbsp ground flaxseeds
3 tsp baking powder
1/4 tsp sea salt

Wet

4 bananas , over ripe
1/2 c plant-based milk (oat, rice, almond, coconut or soy)
1/2 c coconut oil , melted
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 drops ginger essential oil (OR 1 1/2 tsp of ginger powder / 2 tsp grated fresh ginger)

Icing

3/4 c cashews , soaked for 1 hour
3 tbsp plant-based milk (oat, rice, almond, coconut or soy)
3 tbsp coconut oil , melted
1 tbsp liquid sweetener (coco nectar or brown rice syrup)
1/4 tsp vanilla extract
12 drops ginger essential oil
pinch of sea salt

Topping

chopped hazelnuts and shredded coconut

Instructions

Cake

Preheat oven to 180°C (356 °F) fan bake, and grease the sides and base of a small 19 cm (8 inch) cake tin with coconut oil.
Sift dry ingredients and set aside.
Next put wet ingredients into a blender/ food processor/ stand mixer and blend until smooth. Slowly pour the dry mix into the wet ingredients and gently fold until just combined.
Bake for 40 minutes until the top springs back when touched and a skewer in the centre is dry. If it needs it, pop back for an extra 5-10 minutes. Remove, leave to cool for 10 minutes, then remove from tin and transfer to a rack to cool completely.

Icing

Put all ingredients into a blender/food processor and blend until super smooth and creamy (stopping to scrape down in between blends as needed). Once the cake has cooled spread icing on top. Sprinkle with chopped hazelnuts and coconut, and serve!

Video

Notes

Make it gluten-free: Instead of the 2c reguar wholegrain flour, use 3/4c buckwheat flour, 3/4c brown rice flour, 1/2c ground almonds + ½ tsp guar gum.
I used a blend of flours in this recipe - wheat, rye, barley, and oat. I find you get the whole-grain texture this way, without it being overly dense or tasting of a particular flour on its own.
I've made this recipe so it's not overly too sweet. If you prefer you can add more coconut sugar to make the cake sweeter.
This cake lasts well in the fridge for up to a week.
All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test as you go is best!

Nutrition